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  1. jazzy

    Minimum Temp and Maximum Humidity

    About to cold smoke some salmon.  It's 35F out and rainy so humidity is high.  I read somewhere that the cold smoking process doesn't work with high humidity and low ambient temps.  I read a discussion also where people found that it produced a bitter smoke. I was going to just try using my MES...
  2. jazzy

    How to Cold Smoke in MasterBuilt 30?

    I need to cold smoke some salmon.  Temp is 35F outside right now.  For salmon it must stay below 90F (some say 95).  Yet thermo only goes down to 100.  Can I get away with the 100 setting without cooking the salmon or do I need to rig something up?  Using AMZN pellet box.  Should I just light up...
  3. jazzy

    Why Brine and Smoke Times Vary So Much?

    I'm about to try my first cold smoked salmon. I perfected my hot smoking technique. I'm a bit surprised on the variance on brining and smoking times I've read on various web pages. Some advocate an overnight brine, some just a couple hours. I've found that more than a couple hours in a dry brine...
  4. jazzy

    Cold Smoked Salmon - Why So Much Variance on Brine & Smoke times?

    I've read about a dozen or more instructions on cold smoking salmon.  There are some basics common to all: a) Salmon needs to be frozen a 0F for a week to kill parasites. b) Smoker temp can't go above 90F (or it cooks) Like hot smoked salmon I've found the brine recipes and time ALL OVER THE...
  5. jazzy

    Who Here is the Jerky Expert? MES

    Getting ready to try first batch of jerky in my MES 30.  Researched things to death and as I found with Smoked Salmon recipes, things are all over the map. I have a few questions.  Wondering if the jerky experts here could chime in and throw me a bone! Thanks in advance. Use Of Sodium...
  6. jazzy

    Need Your Opinion on Flavors

    I'm considering marketing my own sauces.  I'm polling people about their favorite flavors.  It's a one-question survey.  Would greatly appreciate it if anyone could take a minute to answer it.  Survey is at: http://www.surveymonkey.com/s/PS7RPJV Thanks!
  7. jazzy

    Smoked Salmon Test Trials Initial Results

    I'm been experimenting with Smoking Salmon using different brines and smoking times.   It is a lengthy process. My spreadsheet would make your head spin. I'm trying to come up with a product for a small business.  One of the challenges in doing that is I need a product that appeals to the widest...
  8. jazzy

    Sodium Nitrite

    I'm doing hot smoked salmon and going to give to lots of friends and family and possibly start a small mail-order business if things go well.  I've been reading and reading about food safety and the use of Sodium Nitrite to inhibit Botulism toxin. What is interesting is that most of the...
  9. jazzy

    Sawdust versus Pellets, AMAZNPS, Smoked Salmon A-maze-n

    I wondering the pros cons of using sawdust versus pellets.   I've got an MES 30 with AMZNPS and about to do my first smoked salmon.  Probably will smoke at 120 then 180 or 160 constantly.  Not sure whether to use dust or pellets and whether to light one or both ends.  Suppose it just depends on...
  10. jazzy

    MES 30 and Cold Smoking Salmon

    Have an MES 30 on order AMAZNPS on the way and alder pellets and sawdust on the way (and some apple wood too.) I'm going to be doing mostly salmon, hot and cold smoked.  I've got experience hot smoking but not cold smoking.  The rule of thumb for salmon seems to be 80 degrees or below, some...
  11. jazzy

    Is Cold Smoking Worth The Hassle?

    I'm in the process of looking into starting a local fish smoking business.  Cap'n Mikes Holy Smoke in California is widely regarding as some of the best out there.  However he uses the cold smoking process which from brine to cure to smoke takes up to 3 days.   I want to keep the business...
  12. jazzy

    MES 30 / 40 w/ AMAZEN vs Bradley? Capacity?

    I'm about to buy a smoker mostly for personal use but also to do trial runs of smoked salmon for a new small business I'm considering selling smoked salmon.  Trying to keep costs and time to a minimum.   The Bradley initially caught my eye because of the wood briquette loader but then I see the...
  13. jazzy

    Need Smoker for Personal & Maybe Startup Business

    I'm looking at starting up a local smoked meats business.  I've done some initial financial analysis ad it appears Smoked Salmon may be the most profitable (I can source it cheap here in Seattle).  But I also like to smoke ribs, pork butt, and briquette for personal consumption.  I'm also...
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